Oh yea, so I totally didn’t post about anything else I served when Anna came over for dinner. Since Welsh Rarebit is so decadent I wanted to keep the main meal light so I threw a couple of tuna steaks in a pan and served them with an orange and olive relish, roasted mushrooms and lightly dressed arugula. For dessert I went for my favorite go-to; chocolate chip sour cream cake.
This is one of my most requested recipes and also one that I’m very proud of. This is the first baked good recipe that I ever came up with on my own. I find creating a recipe while cooking a snap; a pinch of this and a dash of that until it comes together. Baking, however, takes a lot more precision and a lot more science so it was a leap in to the unknown for me to come up with this recipe. Luckily the gamble paid off.
This is my kind of cake, moist and not too sweet; more like a coffee cake. It’s also easy to make and can be made up to 3 days ahead and wrapped tightly in foil. It also travels well so it’s one of my favorite things to bring for a pot luck.
Sorry that I forgot to take a picture of it out of the pan or sliced.
Chocolate Chip Sour Cream Cake
- 1 cup of full fat sour cream
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 large eggs
- 1 2/3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon (or one large pinch) salt
- 1 cup chocolate chips (I like milk chocolate, but you can use whatever you like best)
Preheat over to 350. Oil a 9 inch springform pan (or you a regular 9×3 in pan if you don’t have a springform).
Whisk together sour cream, vegetable oil, sugar, milk and vanilla.
Add eggs one at a time whisking after each addition.
Sift flour, baking powder, baking soda and salt together over the wet ingredients.
Stir until just combined. The batter will be a little lumpy.
Add the chocolate chips and give a quick stir.*
Pour batter in to greased pan and back 45-55 minutes until a tester comes out clean.
*Cooks note. There are all kinds of tricks to prevent your chips from falling to the bottom, but I like to stir 3/4 of them in to the batter; pour the batter in to the pan and then scatter the rest on top. If you forget it won’t effect the taste or texture at all, it just looks a bit prettier with the chips on top.
No wonder you forgot to take a photo out of the pan! that thing would barely have time to hit the plate before I’d devoured it.
Ha! Thanks. I’ll toot my own horn on this one, this cake is really, reeeeeally good.
I really need to make this. Soon. It looks absolutely delicious! (Also guess who finally recovered their wordpress password!)
And this is another recipe I plan to attempt this weekend!!!! Yum 🙂 It looks VERY good 🙂 I could go for a piece right now…. At 2:45am!
Sorry, I meant to write back. Did you try the cake yet?